There are three different varieties of mustard – yellow (although the seeds are actually a sandy yellow almost white color), brown and black. They are all members of the Brassica (or cabbage) family. What is mostly commonly referred to as yellow mustard has a fairly mild, somewhat pungent and initially an almost sweet taste to it.
Yellow Mustard is native to the Mediterranean region with seeds that are much larger than the black or brown varieties. Our Certified Organic Yellow Mustard Seeds are cultivated in Canada. The black mustard is indigenous to the Asian part of modern Turkey while its seeds are larger than the brown mustard seeds and they possess a more powerful flavor than either the yellow or brown varieties.
Mustard seeds have long been an important ingredient in Indian cooking. Brown mustard grows more readily than the black and originated in the Himalayas. Brown mustard starts off with a slightly bitter taste but then grows hot and more aromatic. Their long-lasting pungency is nearly as intense as those of the black variety and they have increasingly been replacing the black seeds in a significant portion of Indian cooking. We carry an excellent Organic Whole Brown Mustard Seed that is also grown in Canada. Whole yellow mustard seeds are most often used in the seasoning of pickles, sauerkraut and sausage as well as in marinades in both North America and Europe.
We also carry a non organic Yellow Mustard Seed Powder and one of our most popular mustards is our Hot Chinese Mustard Powder.
For a couple of hot mustard recipes try these Sweet Hot Mustard and Hot Chinese Mustard Sauce and for a couple of recipes using hot mustard try Hot Mustard on Salmon and Grilled Pork with Hot Mustard Sauce.
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